If you’re like me, and you love to bake, you’re not going to stop doing it just because you’re trying to be healthier. There is a great solution for this: bake with whole-grain flours.

I take two approaches to incorporating whole grain flours into my recipes. Either I use a tested recipe from a cookbook, or I add a little buckwheat flour here, a little barley flour there. I only recommend the second approach if you know the gluten content of the flour you’re using. This can wreak havoc with the structure and chemistry of a cake, and since baking is just a delicious, heavenly-scented form of chemistry, one needs to be careful with gluten-modification.

Good to the Grain is a great cookbook for those who want direction when starting to bake with whole-grain flours. Try this Strawberry Barley Scones recipe for an introduction to barley, a flour with a nutty, creamy flavor. Try your favorite jam, I have enjoyed many different flavors with this slightly sweet, delicious scone.

By Suzannah Schneider

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